Cheese Fondue #1
INGREDIENTS:
1 c Cottage cheese, creamed
1/4 c Milk
2 tb Butter or margarine
1 1/2 tb Cornstarch
1 ds Garlic powder
1/4 ts Dry mustard
3/4 c Milk
4 oz Pasteurized process cheese
-- (sharp Cheddar), shredded
2 oz Pasteurized process cheese
-- (Swiss), shredded
1 lb Loaf French bread
-- cut into cubes
1 c Cottage cheese, creamed
1/4 c Milk
2 tb Butter or margarine
1 1/2 tb Cornstarch
1 ds Garlic powder
1/4 ts Dry mustard
3/4 c Milk
4 oz Pasteurized process cheese
-- (sharp Cheddar), shredded
2 oz Pasteurized process cheese
-- (Swiss), shredded
1 lb Loaf French bread
-- cut into cubes
Mix cottage cheese with 1/4 cup milk in a blender until smooth.
Melt fat in a saucepan. Stir in cornstarch, garlic powder, and dry mustard; mix well.
Add 3/4 cup milk. Cook over medium heat, stirring constantly until thickened, about 2 to 3 minutes.
Reduce heat. Stir in cottage cheese mixture. Add remaining cheeses, stirring until cheeses are melted. Serve with cubes of French bread for dipping into fondue mixture.
NOTE: Fondue may be transferred to a preheated fondue pot or chafing dish if desired. Keep hot during serving by using an alcohol burner, canned heat, or candle burner.
Calories per serving: About 210 for fondue mixture, without bread.
Melt fat in a saucepan. Stir in cornstarch, garlic powder, and dry mustard; mix well.
Add 3/4 cup milk. Cook over medium heat, stirring constantly until thickened, about 2 to 3 minutes.
Reduce heat. Stir in cottage cheese mixture. Add remaining cheeses, stirring until cheeses are melted. Serve with cubes of French bread for dipping into fondue mixture.
NOTE: Fondue may be transferred to a preheated fondue pot or chafing dish if desired. Keep hot during serving by using an alcohol burner, canned heat, or candle burner.
Calories per serving: About 210 for fondue mixture, without bread.